Pinot-Braised Duck with Spicy Greens

Pinot-Braised Duck with Spicy Greens
Pinot-Braised Duck with Spicy Greens is a gluten free and primal main course. This recipe serves 4. One serving contains 671 calories, 51g of protein, and 30g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have herbes de provence, salt and fresh-ground pepper, cayenne, and a few other ingredients on hand, you can make it. To use up the pinot noir you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

1
Preheat oven to 37
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2
Rinse duck legs and pat dry.
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Duck LegDuck Leg
3
Lay legs skin side up in a roasting pan that just holds them comfortably.
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4
Sprinkle with salt, pepper, and the herbes de Provence.
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Herbes De ProvenceHerbes De Provence
PepperPepper
SaltSalt
5
Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard.
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Whole DuckWhole Duck
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6
Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat).
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Whole DuckWhole Duck
MeatMeat
WineWine
7
Meanwhile, pour 1 tablespoon olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes.
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Olive OilOlive Oil
ShallotShallot
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8
Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 cups, about 45 minutes. When duck is done, add 1 cup braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes.
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BrothBroth
Bay LeavesBay Leaves
ThymeThyme
Whole DuckWhole Duck
9
Pour through a fine strainer into a small pitcher or bowl.
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10
While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 tablespoon olive oil.
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Olive OilOlive Oil
ButterButter
GreensGreens
BrothBroth
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11
Add onion and stir often until beginning to brown, about 7 minutes.
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OnionOnion
12
Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes.
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Mustard GreensMustard Greens
GreensGreens
13
Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer.
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AnchoviesAnchovies
GarlicGarlic
14
Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice.
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Lemon JuiceLemon Juice
Ground Cayenne PepperGround Cayenne Pepper
PepperPepper
SaltSalt
15
Mound greens on plates and set duck legs on top.
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Duck LegDuck Leg
GreensGreens
16
Serve pan juices alongside.
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17
Wine pairing: A Pinot with both minerals and good fruit will bring out the best in the greens.
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GreensGreens
FruitFruit
WineWine
DifficultyExpert
Ready In2 hrs, 15 m.
Servings4
Health Score18
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